Matt Freeman10 people found this review helpful
If you already know you want a nakiri, here's the rest of what you need to know: I just came upstairs from the kitchen and I can tell you it doesn't wedge in carrots.
Do go on? Fine. This is the cheapest knife made with VG-10 I've seen for sale except for the bolsterless DP petty which is the same difference. VG-10 is better knife steel than the 4116 in my Messermeister chef's which cost three times as much. VG-10 is known for ease of sharpening along with ability to hold a fine, sharp edge, which the screaming edge it comes with is a testament to. Sklnny-bladed knives like this are relatively easy to sharpen. Besides the geometry, the profile is relatively flat, so it functions like a nakiri should. It's not a beauty queen but it's not a beater either. It's a hell of a well-performing knife for a ridiculously low price. If you think there's any vegetable chopping in your future, for goodness' sake just buy one. Was this rating helpful to you?